For 16 free meals with HelloFresh across 7 boxes AND 3 free gifts, use code BERYL16 at https://bit.ly/32hKrhj.
Thank you so much to Misha, Chloé, Srdana, Maxine, and Alvaro for sharing your dishes with us!
If you want to join my art club on Patreon: https://www.patreon.com/beryl
Artist today is Erin Fox
Website: psychedeliclens.com
Instagram: www.instagram.com/psychdelic_lens_art
Check out the first episode in this breakfast series here: https://youtu.be/QkJI-Nq30K8
The two other saltfish recipes I mentioned:
Ackee and Saltfish: https://jamaicanfoodsandrecipes.com/jamaican-ackee-and-salt-fish-recipe/
Jamaican Fritters by @Yardie Belly TV https://youtu.be/i_094z1XnOs
I found it salted codfish on Amazon but here is a non-Amazon option: https://bit.ly/3RZ0mG9
RECIPES
Chimodho: https://bit.ly/3QJ6eSb
Codfish Breakfast: https://www.thebermudian.com/heritage/heritage-heritage/in-cod-we-trust/
Poha: https://www.indianhealthyrecipes.com/poha-recipe-kanda-batata-poha/
Mekike:
Ingredients
300 gr flour
100 ml milk
50-100 ml water (more or less as needed)
50 ml neutral oil
1 pack of dry yeast
1 tsp baking powder
1 tsp salt
1 tsp sugar
1 egg
Oil for frying
Directions
Put the yeast into the room-temperature-warm milk with sugar and leave it to activate. Mix flour, salt, and baking powder on one side. Combine activated yeast, egg, oil, and half of your water on the other side. Combine wet and dry ingredients while lightly kneading and see if you need the rest of the water. The dough should be soft but not too sticky (check any mekike or lángos YouTube video to be sure), and leave it for half an hour to rise. Slightly flour the surface (you don't want too much loose flour on your mekike because it will burn in the oil) and roll out the dough 5-8 mm thick. Shape into rectangles. Fry them in deep oil; do not overcrowd them since they will rise. After you put them in oil, cover the pan first so it can rise evenly, and after flipping them you do not need to cover. Remove once golden brown on both sides. Serve warm!
Choripan:
Ingredients
Homemade bread buns: https://www.spendwithpennies.com/30-minute-dinner-rolls/
Homemade Mayo (Put an egg on a bowl and mix it with a hand mixer, then add vegetable oil until it gets thick enough it holds its shape, but not so thick so it breaks. Add salt to taste. It's a very neutral flavor, so don't add garlic or lemon to it.)
Chorizo (or chorizo paste/filling if you can find)
Directions
If you can't find chorizo paste, then peel a chorizo and either mash it with a fork or put it on a food processor so you have a paste. The idea is that there are no big chunks, but if you do it with a fork I think it's inevitable. Then, put some of the paste on one of the sides of the bun, and put both sides of the bread in the oven side by side until the chorizo paste is cooked. Once it's done, take them out of the oven and put a spoon of mayo on the side without the paste and sandwich together. The usual portion is two or three of them, since they're not bigger than the palm of your hand, but they might be quite filling. Serve with Banana milk (recipe below).
Leche con Plátano (Banana Milk):
Ingredients
2 to 3 Bananas
1 Lt. of Milk
Sweetener of choice to taste.
Directions
Add the bananas and the milk on a blender and blend them until there are no visible chunks. Add the sweetener and blend again until fully mixed and dissolved.
CHAPTERS:
00:00 Into
00:17 Indian Poha (Shaved Rice Cereal)
01:39 Trying Poha
02:32 Today’s artist, Erin Fox
05:07 Zimbabwean Chimodho (Cornmeal Bread)
06:53 Trying Chimodho
09:09 Bermudian Codfish Breakfast
10:42 Trying Codfish Breakfast
13:05 Serbian Mekike (Fried Dough)
14:49 Trying Mekike
17:58 Chilean Choripan (Chorizo Rolls)
19:36 Trying Choripan
#breakfast #aroundtheworld #easycooking #cookinginspiration